Tuesday, January 30, 2018

Storage of cured meat

During storage, cure meats deteriorate firstly because of discoloration, secondly because of oxidative rancidity in the fat, and thirdly on account of microbial changes, the latter having become of greater importance since the advent of prepackaged methods of retailing.

The usefulness of antioxidants in cured meats is pronounced in helping retain typical cured meat color during storage.

It was reported that the temperature of cooking influences the rate of color formation, the amount of cure meat pigment formed and its stability during storage. Salted, undried meats, such as corned beef, should be held at 4.4 °C or below at all times after curing since there are some microorganisms that may grow in the salt contents present in such products.

Chopped beef which is dried as well as salted, has a low enough moisture content to prevent the growth of all microorganisms and may be held at room temperature.

The product of cured meat are vacuum packaged or kept under modified atmosphere, so the product container integrity and sealing operations must also be controlled.
Storage of cured meat
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